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    Home » Recipes » Vegan Baking Recipes

    Published: Nov 10, 2022 · Modified: Feb 6, 2025 by DJ · This post may contain affiliate links · 1 Comment

    Fudgy Vegan Pumpkin Brownies

    Jump to Recipe Jump to Video Print Recipe

    If you love your brownies to be fudgy and full of fall flavors, I know that you'll adore these vegan pumpkin brownies which are the perfectly chocolatey and delicious. They also take less than 30 minutes to bake inside the oven which is always good.

    These treats are filled with a smooth pumpkin batter which is swirled throughout the center generously. This batter is mainly made from pumpkin purée and this gives the brownies a unique taste.

    Two stacked brownies. The insides look so fudgy and chocolatey. The pumpkin swirl on top is golden. this recipe

    They're best eaten warm with cold dairy-free vanilla ice cream. This is my personal preference but they're also unbelievably tasty when eaten on their own too. There's no right or wrong answer with these.

    For more vegan brownie themed recipes, check out my vegan biscoff brownie bark, vegan brownie cake, vegan caramel fudge brownie sundae and my vegan chocolate brownie cookies. They're all different from each other but the love of brownies is infused within them all.

    Jump to:
    • Why You Will Love These Brownies
    • Ingredient Notes
    • Substitutions & Variations
    • How To Make Vegan Pumpkin Brownies
    • Expert Tips
    • Recipe FAQs
    • More Vegan Brownie Recipes
    • Fudgy Vegan Pumpkin Brownies

    Why You Will Love These Brownies

    • Great Texture - These pumpkin brownies are some of the most fudgy ones that I've ever made. Just like my vegan banana brownies, vegan double fudge brownies and eggless fudgy brownies, they're also really soft on the inside and the chocolate chips add a nice, extra element too.
    • Amazing Filling - The filling inside the brownies is unique and tastes so good! It's a smooth and gorgeously golden pumpkin purée, which is swirled into the brownie batter before being baked inside the oven. Not only does it taste amazing, but it looks beautiful too.
    • Complimentary Flavors - The chocolate flavors inside the brownies and the pumpkin flavors in this recipe are a match made in heaven. Before making these, I'd never tried a combination like it!
    • Allergy Friendly & Plant Based - This vegan pumpkin brownies recipe is fully vegan and dairy free.

    Ingredient Notes

    The ingredients needed to make vegan pumpkin brownies laid out neatly over a white, marble background.
    • Cocoa powder - The type of cocoa powder that you use will determine how your pumpkin brownies will taste. You can use any type that you like but I have my own personal preferences. I like to use high-quality cocoa powder which gives them a nice, rich taste. See my vegan double chocolate pudding pie and vegan mascarpone chocolate sheet cake bars for more examples of recipes that use it.
    • Granulated sugar - This is the type of sugar which most brownie recipes tend to call for. It creates a tasty consistency and also makes them nice and crisp around the edges too.
    • Brown sugar - This makes the brownies deliciously moist and it also gives them a strong sweet taste which cannot be replicated by granulated sugar. If you like your brownies to be extra fudgy, using a brown sugar such as, demerara sugar is the best option for you. Using dark brown sugar will increase the moisture even more.
    • Vegan chocolate chunks - You can also use vegan chocolate chips for this recipe. These chunks make a positive different to the overall texture of the brownies.
    • Pumpkin purée - Using canned pumpkin purée is totally fine and generally tastes better and more flavorful than making your own from scratch.

    See recipe card for full information on individual ingredients and quantities.

    Substitutions & Variations

    • Pumpkin purée and pumpkin pie filling have slightly different textures and flavors but you can certainly substitute them. Use pumpkin pie filling if you love extra spices such as, nutmeg in your brownies. I think this gives them an uplift but it's ultimately down to your personal preferences.
    • This recipe calls for chocolate chunks or chocolate chips to be folded into the brownie batter. If you like, you can change the filling to something else. This can be anything from dairy-free white chocolate chips (which work really well), to chopped walnuts like I did for my vegan carrot walnut loaf cake. There are so many things that you can fold in!

    How To Make Vegan Pumpkin Brownies

    For the full method, please refer to the recipe card at the bottom of this post.

    A square can tin lined with parchment paper.

    1: Line the cake tin with parchment paper.

    The dry brownie batter ingredients combined in a large bowl.

    2: Combine the dry ingredients for the brownie batter in a large bowl.

    The sugars and melted butter mixed together in a separate bowl.

    3: In another bowl add the sugars and vegan butter.

    The soy milk and vanilla extract have been added to the sugar and butter mixture.

    4: Add in the other wet ingredients.

    The dry and wet ingredients have been combined. This has created a shiny, chocolatey brownie batter.

    5: Add the dry brownie ingredients into the wet.

    The pumpkin purée and the other wet ingredients for the pumpkin mixture have been added to a separate bowl.

    6: In another bowl, mix the wet ingredients for the pumpkin batter.

    The dry ingredients for the pumpkin mixture in a bowl.

    7: Add the dry ingredients for the pumpkin batter.

    Once again, the dry and wet ingredients have been combined. This time, making ourselves a nice, smooth pumpkin batter.

    8: Mix the dry pumpkin ingredients into the wet.

    The brownie batter has been added to the square baking tray and smoothed out.

    9: Spoon the brownie batter into the cake tin.

    Two wells have been dug out from the brownie batter to place the pumpkin batter inside.

    10: Use a spoon to create two wells in the brownie batter.

    The pumpkin batter has filled the wells.

    11: Fill the two wells with pumpkin batter.

    I used a skewer to mix the pumpkin batter into the brownie batter, making patterns on top.

    12: Use a long skewer to 'swirl' the pumpkin batter into the brownie batter.

    Expert Tips

    Don't over-bake the brownies - Leaving the vegan pumpkin brownies in the oven too long will cause them to dry out quickly and become unappetizing. Don't over-bake them. If you would like the even gooier, you can try leaving them inside the oven for a few minutes less than the recommended time.

    Line your baking tray - Failing to line your baking tray prior to baking can have negative consequences. Don't forget to do this. The brownies could potentially get stuck to the bottom of the tray if you don't line it.

    Assembling the brownies - When you have poured the brownie batter into the baking tin, make wells in the batter with a spoon. Pour the pumpkin mixture into the wells then use a skewer to swirl the mixture into the brownie batter. Create some nice patterns.

    Two brownies on a large, marble platter, ready to be enjoyed.

    Recipe FAQs

    Why are my brownies cakey and not fudgy?

    To achieve a 'fudgier' texture, you need a higher fat to flour ratio. Always measure your ingredients before baking.

    Why are my brownies dry and crumbly?

    The brownies are over-baked. Always make sure that you oven temperature is correct.

    How can I store pumpkin brownies?

    Store these vegan brownies in an airtight container at room temperature for 3 days or in the fridge for 1 week.

    More Vegan Brownie Recipes

    • A small glass bowl, filled with vegan double chocolate cookie dough balls.
      Double Chocolate Chip Brownie Cookie Dough
    • A single brownie from my vegan cakey brownies recipe which sits on a white plate. It's shiny and chocolatey.
      Classic Cakey Brownies Recipe (Vegan)
    • A close up stack of three vegan peanut butter brownies. They look very chocolatey.
      Fudgy Vegan Peanut Butter Brownies
    • Easy Vegan Mug Brownie

    If you tried this Vegan Pumpkin Brownies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!

    A zoomed in shot of two pumpkin brownies stacked.

    Fudgy Vegan Pumpkin Brownies

    These vegan pumpkin brownies are so fudgy! If you love a chocolatey treat with an autumnal twist, you'll like these yummy treats. 
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Pumpkin Brownies
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12 Brownies
    Calories: 319kcal
    Author: DJ

    Ingredients

    Brownie batter:

    • 165 g all-purpose flour sifted
    • 150 g cocoa powder sifted
    • 1 teaspoon baking powder
    • 0.25 teaspoon salt
    • 100 g granulated sugar
    • 100 g brown sugar
    • 150 g vegan butter melted
    • 250 ml soy milk
    • 2 teaspoons vanilla extract
    • 60 g vegan chocolate chunks

    Pumpkin batter:

    • 250 g pumpkin purée
    • 1 teaspoon vanilla extract
    • 25 g granulated sugar
    • 60 ml soy milk
    • 30 ml vegetable oil
    • 80 g all-purpose flour sifted
    • 1 teaspoon baking powder
    • 0.25 teaspoon salt
    US Customary - Metric

    Instructions

    Preparation:

    • Grease a 23cm x 23cm (9 inch), square baking tin with cold vegan butter. Line with parchment paper. Set aside.
    • Preheat oven to 180 Celsius (356F).

    Make the brownie batter:

    • In a large mixing bowl, combine the flour, cocoa powder, baking powder and salt. Mix well.
    • To a separate large mixing bowl, add both sugars, melted butter. Whisk well, then pour in the soy milk and vanilla. Mix again.
    • Gradually, fold the dry mixture into the wet mixture until almost all the flour pockets are gone. Fold in the chocolate chunks, then fold in the final pockets of flour.

    Make the pumpkin batter:

    • To a large bowl, pour in the pumpkin purée, vanilla extract, granulated sugar, soy milk and vegetable oil. Whisk well.
    • In a separate small bowl, mix the all-purpose flour, baking powder and salt.
    • Add the dry mixture into the wet mixture. Fold until they are just combined.

    Assemble the brownies:

    • Pour the brownie batter into the prepared baking tin. Make sure it is nice and smooth.
    • Use a spoon to create two well holes inside the brownie batter (see step by step instructions on post with images). Add the pumpkin mixture to the holes.
    • Use a long skewer to create a pattern you like by mixing the two mixtures (see step by step instructions again). This can get quite messy. The main thing is that the two mixtures are a little combined. 
    • Place into the oven and bake for 23-25 minutes.
    • Let the brownies cool, the slice and serve.

    Video

    Notes

    • Leaving the vegan pumpkin brownies in the oven too long will cause them to dry out quickly and become unappetizing. Don't over-bake them. If you would like the even gooier, you can try leaving them inside the oven for a few minutes less than the recommended time.
    • Failing to line your baking tray prior to baking can have negative consequences. Don't forget to do this. The brownies could potentially get stuck to the bottom of the tray if you don't line it.
    • When you have poured the brownie batter into the baking tin, make wells in the batter with a spoon. Pour the pumpkin mixture into the wells then use a skewer to swirl the mixture into the brownie batter. Create some nice patterns.

    Nutrition

    Calories: 319kcal | Carbohydrates: 47g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 271mg | Potassium: 336mg | Fiber: 6g | Sugar: 22g | Vitamin A: 3823IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 4mg
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

    More Vegan Baking Recipes

    • Three double fudge brownies stacked on a white plate. They are topped with a large scoop of vanilla ice cream and caramel sauce.
      Double Fudge Brownies (With Ice Cream)
    • A large piece of my sticky date pudding on a white plate. It is topped with ice cream and homemade caramel sauce.
      Best Sticky Date Pudding Cake
    • A soft slice of vegan strawberry shortcake cake on a white plate with a thick layer of whipped cream frosting and streusel on top.
      Vegan Strawberry Shortcake Cake
    • A dessert glass filled with caramel fudge brownie sundae. They layers are topped with lots of caramel and a cherry.
      Caramel Fudge Brownie Sundae

    Reader Interactions

    Comments

    1. Anonymous says

      January 07, 2023 at 7:26 pm

      5 stars
      👌🏻

      Reply
    5 from 2 votes (1 rating without comment)

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    Hi, I'm DJ. Welcome to Vegan Treats Blogger!

    I'm a self-taught baker and all the recipes which are developed for this website are fully plant-based, dairy-free and egg-free.

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